With a five-year-old and a three-year-old and a baby that is going to be born any day, my life is pretty crazy right now. I can only imagine how busy I will be when they are teenagers! Right now I am just taking life one day at a time . . . and one dinner at a time!
I am still madly in love with my slow cooker. In fact, heaven knows that my family would only eat one or two meals a week if it weren’t for my slow cooker. This recipe was so simple to throw together and the whole family loved it- that’s when you know it’s a keeper. 🙂
1½ lbs. boneless beef chuck roast, sliced into thin strips
1 cup beef broth
1/2 cup oyster sauce*
1 pound fresh or frozen broccoli florets
1/4 cup water
2 Tablespoons cornstarch
Cooked rice (optional)
Sesame seeds (for garnish)
In slow-cooker, arrange beef strips; pour beef broth and oyster sauce over the beef.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours or until beef is very tender.
If using fresh broccoli, place broccoli in microwave-safe bowl with 1/4 cup water. Microwave 4 to 5 minutes, until broccoli is tender. If using frozen broccoli, follow cooking directions on packaging.
In a cup, combine cornstarch and 2 tablespoons cooking liquid; stir until smooth.
Add to slow-cooker and stir well to combine. Drain the broccoli and stir into the slow-cooker. Cook uncovered on HIGH for about 15 minutes or until sauce is thickened. Serve over hot, cooked rice and garnish with sesame seeds.
*I had never purchased oyster sauce before making this, but I found it on the Asian aisle at my local grocery store, right by the teriyaki sauces. It was only about $2 and has such an amazing taste that totally makes this dish! I don't know what else you could use as a substitute . . . I highly recommend just trying it. 🙂